Creamy Vegan Vegetable Dip

A vegan substitute for the classic creamy vegetable dip using healthy, plant-based ingredients. This dip is a blend of cooked quinoa, almond milk, tahini, nutritional yeast, lemon juice, garlic powder, salt, and chopped vegetables. Serve with your favorite crackers, vegetables, or chips.

The inspiration for this vegan vegetable dip came to me on a hot summer day when I was craving something cool and refreshing. I had some leftover cooked quinoa in the fridge, and I thought, "Why not try making a dip with that?" I started experimenting with different ingredients, and this recipe was born!

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup cooked quinoa
• 1/2 cup almond milk
• 1/4 cup tahini
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1/4 cup chopped red bell pepper

Instructions

1. In a food processor or blender, combine the quinoa, almond milk, tahini, nutritional yeast, lemon juice, garlic powder, and salt. Process until smooth.
2. Transfer the mixture to a bowl and fold in the chopped vegetables.
3. Serve with your favorite crackers, vegetables, or chips.

Why It Works

• The quinoa provides a hearty base for the dip, and it's also a good source of protein and fiber.
• The almond milk adds creaminess and richness to the dip.
• The tahini adds a nutty flavor and helps to thicken the dip.
• The nutritional yeast adds a cheesy flavor to the dip.
• The lemon juice adds a bit of acidity and brightness to the dip.
• The garlic powder and salt add flavor to the dip.
• The chopped vegetables add a bit of crunch and color to the dip.